Description

• Alcohol %: 13.5%
• Decant Time: 30 minutes
• Taste: buttery, creamy texture, toasted almond, white peach, citrus blossom, honey, vanilla, oak spice, minerality, long finish
• Food Matching: Roast chicken or turkey, Lobster with mayonnaise, Sesame prawns, Comté and aged cheeses, Rich creamy seafood soups or bisques
• Grape Variety: Chardonnay ,

Tasting note

來自 Boisson 家族的慕索之作，入口先是奶油般的圓潤感，接著白花與柑橘的清新香氣跳出，並帶有烤杏仁、蜂蜜與淡淡烘焙香。酒體豐滿但不厚重，酸度讓整體保持俐落，舌尖可感到細緻的礦物質感，尾韻帶有溫暖的橡木烤香與持久回甘。酒莊背景：Domaine Boisson Frère et Sœur（安妮布松）是家族式經營，重視地塊差異與人工採收。釀造工序溫和：整顆果穩定壓榨、低溫發酵，於木桶上陳年並適度攪泥提升質感，盡量讓風土在酒中表現出來。葡萄園位處慕索典型的石灰岩與黏土土壤，坡向良好，管理細緻，產量受控以求果實集中。建議微冷飲用，開瓶醒30分鐘更能展現層次，搭配奶油系海鮮、烤雞或梁上起司都很合拍。

Bright, layered and textured, this Meursault from the Boisson family shows an inviting nose of citrus blossom, white peach and toasted almond, lifted by subtle honeyed notes and vanilla spice. The palate is creamy and well-rounded with a buttered mid-palate, bright acidity that keeps the richness poised, and a chalky mineral thread that leads to a long, toasty finish. Producer notes: made by Domaine Boisson Frère et Sœur (Anne Boisson) with a focus on expressing Meursault terroir — modest yields, careful vineyard selection and gentle handling at harvest. Winemaking: whole-bunch gentle pressing, cool fermentation and élevage on fine lees in a mix of barrels to build texture and complexity with regular lees stirring. Vineyard: vineyards sit on classic Meursault limestone-clay soils with south/southeast exposures; low yields and attentive canopy work emphasize ripeness and minerality. Serve lightly chilled; decant for about 30 minutes if you prefer the oak and tertiary notes to open up. Excellent with rich seafood, roasted poultry and nutty cheeses.

Winery

Boisson 家族在慕索的家族酒莊以專注風土聞名，兄妹檔維持小產量、人工採收與分地塊管理，務求每塊田的特色能在酒中呈現。釀造上偏好溫和處理、整顆壓榨以及在木桶與酒泥上陳年，讓酒既圓潤又保有清爽與礦物感。

Domaine Boisson Frère et Sœur is a family-run estate in Meursault known for precise, terroir-driven whites. The Boisson siblings focus on low yields, careful vineyard selection and gentle cellar techniques to let the mineral limestone of Meursault express itself. Their approach favors hand-harvest, whole-plot pressing and élevage on lees, producing wines that balance richness with freshness.